CN114403363B - Flavored soybean paste and preparation method thereof - Google Patents
Flavored soybean paste and preparation method thereof Download PDFInfo
- Publication number
- CN114403363B CN114403363B CN202210219595.4A CN202210219595A CN114403363B CN 114403363 B CN114403363 B CN 114403363B CN 202210219595 A CN202210219595 A CN 202210219595A CN 114403363 B CN114403363 B CN 114403363B
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- Prior art keywords
- powder
- soybean
- mass
- paste
- dehydrated
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Classifications
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention relates to a flavored soybean paste and a preparation method thereof, and belongs to the technical field of condiments. In order to solve the problem that the existing low-salt soybean paste cannot meet the requirements of taste, nutrition and safety of consumers, the invention provides a flavored soybean paste which is instant soybean paste powder, and the components of the flavored soybean paste comprise insoluble soybean dietary fiber powder, soybean paste powder containing ACE inhibitory peptide, probiotic ferment powder or probiotic ferment microcapsules and seasoning powder. The finished soybean paste powder has low water content, and the bag is not easy to expand, so that the shelf life is prolonged under the condition of no preservative. When the soybean paste is eaten, a proper amount of warm water is added and stirred uniformly to form paste, and the soybean paste has the same taste as the traditional soybean paste. The soybean paste has the functions of reducing blood pressure, reducing blood fat, reducing blood sugar, resisting bacteria, promoting digestion and absorption and regulating intestinal health, and meets the requirements of consumers on healthy nutrition. The soybean paste has the traditional flavor, and meets the requirements of consumers on the flavor of the soybean paste.
Description
Technical Field
The invention belongs to the technical field of condiments, and particularly relates to a flavored soybean paste and a preparation method thereof.
Background
Bean paste (Soybean paste) has a long history in China, and is an indispensable good table in people's life. The soybean paste is mainly prepared from soybean and flour serving as main raw materials through starter propagation and fermentation, belongs to microbial fermentation food, and has the characteristics of rich sauce flavor, bright color, delicious taste and unique flavor. The soybeans are subjected to microbial fermentation to decompose macromolecules into small molecules and decompose some insoluble compounds into soluble low-molecular compounds, so that various organic acids, alcohols, esters and amino acids with fragrance are produced, and are more easily digested and absorbed by human bodies, and the bioavailability of the soybeans is improved.
The traditional bean paste is prepared by adopting natural inoculation fermentation, the fermentation period is long, the production efficiency of the product is low, the fermentation process is not easy to control, the fermentation process is easy to be polluted by mixed bacteria, and the hidden danger of food quality and safety exists. In order to ensure normal fermentation, a large amount of salt needs to be added in the traditional soybean paste fermentation process, so that the salt content of the fermented soybean paste reaches more than 10%, hypertension is easily caused by frequent eating, and the soybean paste is not suitable for people suffering from hypertension, children and the elderly. The conventional low-salt soybean paste is usually prepared by diluting the fermented raw soybean paste until the salt content is lower than 5%, so that the original flavor and taste of the soybean paste are destroyed while the salt content is reduced. The low salt content in the soybean paste also reduces the bacteriostasis, shortens the shelf life, and easily causes deterioration phenomena such as bag expansion, putrefaction and the like. In order to avoid deterioration of the low-salt soybean paste, a preservative is often required to be added, and the existing food preservative is mostly a synthetic chemical preservative, so that the food can cause certain damage to a human body after being eaten in an overstandard manner. With the increasing demands of people on the taste, nutrition and safety of foods, the seasoning market needs low-salt soybean paste which can meet the demands of consumers on taste, nutrition and safety.
Disclosure of Invention
The invention provides a flavored soybean paste and a preparation method thereof, which are used for solving the problem that the existing low-salt soybean paste can not meet the requirements of taste, nutrition and safety of consumers.
The technical scheme of the invention is as follows:
the flavored soybean paste is prepared from instant soybean paste powder, and comprises the following components in parts by mass: 5-8 parts of insoluble soybean dietary fiber powder, 30-50 parts of soybean paste powder containing ACE inhibitory peptide, 10-12 parts of probiotic ferment powder or probiotic ferment microcapsule and 20-30 parts of seasoning powder.
Further, the food also comprises 5 to 15 parts by mass of chilli powder, dehydrated beef granules, dehydrated pork granules, dehydrated lentinus edodes granules, dehydrated egg granules, dehydrated diced carrot, dehydrated matrimony vine, dehydrated diced agaric, dehydrated green vegetables and/or fried sesame granules.
A preparation method of flavored soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber powder and soybean protein powder by soybean pretreatment:
crushing and sieving dried soybean to obtain soybean powder, mixing the soybean powder, water and cellulase according to a certain mass-volume ratio, performing ultrasonic treatment, performing vacuum suction filtration on the obtained ultrasonic treatment liquid to obtain filtrate a and filter residue I, treating the filter residue I by using sodium bicarbonate solution, performing vacuum suction filtration on the obtained reaction liquid to obtain filtrate b and filter residue II, washing the filter residue II to be neutral, and drying and crushing to obtain insoluble soybean dietary fiber powder;
Regulating the pH value of the supernatant b to be acidic, standing, vacuum filtering to obtain filtrate c and filter residue III, washing the filter residue III to be neutral, and drying and crushing to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
preparing mixed bacterial suspension: respectively inoculating Aspergillus oryzae strain and Monascus strain into a liquid culture medium for activation and expansion culture, and mixing at equal volume to obtain mixed bacterial suspension;
(II) starter propagation: mixing the soybean protein powder obtained in the step one with the soluble soybean dietary fiber solution according to a certain mass-volume ratio to obtain a soybean protein mixture, inoculating mixed bacterial suspension into the obtained soybean protein mixture, uniformly stirring, and fermenting to prepare starter;
(III) fermenting bean paste: pulverizing the obtained yeast, adding water and salt for the first time, stirring uniformly, sealing and fermenting at constant temperature, stirring once a week, adding water and salt for the second time, stirring uniformly, sealing and fermenting at constant temperature, stirring once a day, fermenting for three weeks, drying and pulverizing until the water content is lower than 5%, and pulverizing to obtain soybean paste powder containing ACE inhibitory peptide;
Step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
classifying and crushing the degerming haws, tomatoes, honeysuckle and corn silk, adding the crushed haws, tomatoes, honeysuckle and corn silk into sterile water according to a certain mass ratio, mixing to obtain fermentation slurry, adding brown sugar and probiotics for light-proof fermentation, after post-ripening treatment of the obtained fermentation liquid, filtering and collecting the fermentation liquid to obtain ferment stock solution, and spray-drying to obtain probiotic ferment powder;
preparing mixed capsule wall slurry containing sodium alginate and trehalose, dispersing the obtained probiotic ferment powder in the mixed capsule wall slurry according to a certain mass-volume ratio to form a suspension, and spray-drying the suspension to obtain a probiotic ferment microcapsule;
fourth, preparing seasoning powder:
preparing flavoring oil from vegetable oil and spice, parching flour, and mixing with flavoring oil to obtain flavoring powder;
step five, preparing the flavored soybean paste:
the insoluble soybean dietary fiber powder, the soybean paste powder containing ACE inhibitory peptide, the probiotic ferment powder or the probiotic ferment microcapsule and the seasoning powder are uniformly mixed according to the mass parts, so as to obtain the instant powdery flavor soybean paste.
Further, in the step one, the mass volume ratio of the bean flour to the water to the cellulase is 1 g:10-80 mL:0.5-3 mL, the enzyme activity of the cellulase is 1-3U/mL, the ultrasonic treatment condition is that the power is 300-500W, the temperature is 45-60 ℃, and the treatment time is 15-30 min.
Further, the mass concentration of the sodium bicarbonate in the first step is 1-4%, and the treatment condition of the sodium bicarbonate is that the temperature is 50-65 ℃ and the temperature is kept for 0.5-2 h; the pH value of the supernatant b is 4.5, and the standing time is 3-8 h.
Further, the mass-volume ratio of the soybean protein powder to the soluble soybean dietary fiber solution in the second step is 3:1, and the spore density of the mixed bacterial suspension is 5-10 multiplied by 10 8 cfu/mL. The access amount of the mixed bacterial suspension is 10mL of mixed bacterial suspension accessed to each kilogram of soybean protein mixture; the conditions for fermenting and preparing the yeast are 28-34 ℃ and the relative humidity is 80-90% in a yeast chamber for fermenting for 72-96 hours, and the yeast is turned over every 12-24 hours.
Further, in the second (third) step, the amount of the first water added is 150% of the mass of the yeast, and the amount of the first salt added is 3% of the mass of the yeast; the second water adding amount is 120% of the yeast mass, and the second salt adding amount is 1.5% of the yeast mass; the temperature of the constant-temperature fermentation is 35-45 ℃.
Further, the mass ratio of the degerming hawthorns, tomatoes, honeysuckle, corn silk to sterile water in the third step is 3:2:5:20:70; the addition amount of the brown sugar is 2% of the mass of the fermentation slurry, the addition amount of the probiotics is 1% of the mass of the fermentation slurry, the probiotics are mixed lactic acid bacteria, saccharomyces rouxii and torulopsis with equal mass, and the viable count of the lactic acid bacteria is 0.5x10 7 cuf/g, the viable count of the Russell microzyme is 1.0X10 6 cuf/g, the live bacteria number of the torulopsis is 0.5X10 6 cuf/g; the temperature of the light-shielding fermentation is 35-40 ℃, and the fermentation time is one week; the post-ripening treatment is that the post-ripening is carried out for ten to twelve weeks after standing at normal temperature.
Further, in the third step, the mass concentration of sodium alginate in the mixed capsule wall slurry is 5%, the mass concentration of trehalose is 10%, and the mass-volume ratio of the probiotic ferment powder to the mixed capsule wall slurry is 1:3.
Further, the spice in the fourth step comprises star anise, pricklyash peel, cinnamon, nutmeg, fennel, bay leaf, raw sesame, galangal and liquorice, and the vegetable oil is soybean oil, corn oil, peanut oil, sunflower seed oil, rapeseed oil or olive oil; the preparation method of the seasoning oil comprises the following steps: heating vegetable oil to 125 ℃, frying the vegetable oil in green Chinese onion to golden yellow, taking out, cooling the oil to 70-80 ℃, adding spices, frying for 15-20 min, and removing the spices to obtain seasoning oil; the flour is fried for 15-20 min at 160-180 ℃; the mass ratio of the fried flour to the seasoning oil is 100:0.1-1.
The invention has the beneficial effects that:
the invention breaks through the traditional bean paste form, the provided flavored soybean paste is the instant bean paste powder, the water content of the finished bean paste powder is not more than 6%, the finished bean paste powder is not easy to spoil and expand bags in the storage process, and the finished bean paste powder is packaged according to daily recommended food consumption, so that the salt intake can be controlled, the finished bean paste is easy to store, the shelf life is prolonged under the condition of no preservative addition, and the requirements of consumers on food safety are met. The salt content of the flavored soybean paste provided by the invention is not more than 5%, the fineness of the soybean paste powder is 30-50 meshes, and the soybean paste powder is pasty after being uniformly stirred by adding a proper amount of warm water when being eaten, so that the soybean paste has the same taste as the traditional soybean paste.
The invention takes soybean as main raw material, creatively splits the soybean, processes the soybean respectively with high efficiency, then compounds the soybean, fully utilizes the soybean nutrient substances, improves the content of the nutrient substances and ensures that the nutrient substances are easier to be absorbed by human bodies compared with the traditional soybean paste fermentation preparation method. The invention firstly extracts insoluble soybean dietary fiber powder and soybean protein powder from soybeans, then uses the soybean protein powder as raw materials to ferment soybean paste, further improves the enzymolysis efficiency of protease in aspergillus oryzae and monascus, and obtains more ACE inhibitory peptides than the traditional soybean paste fermentation form, wherein the ACE inhibitory peptides are high-activity casein angiotensin transferase inhibitory peptides, can prevent the contraction of vascular terminals, and achieve the effect of reducing blood pressure. The probiotic ferment powder is prepared by taking hawthorn, tomato, honeysuckle and corn silk as raw materials and fermenting the raw materials by lactic acid bacteria and saccharomycetes, so that the bioavailability of nutrient substances such as the hawthorn lipid-lowering active ingredient, the tomato digestion-promoting active ingredient, the honeysuckle antibacterial active ingredient and the corn silk lipid-lowering active ingredient and the effect of regulating intestinal flora by probiotics are further improved. According to the invention, the insoluble soybean dietary fiber, the bean paste containing ACE inhibitory peptide and the probiotics ferment are compounded, so that the bean paste has the effects of reducing blood pressure, reducing blood fat, reducing blood sugar, resisting bacteria, promoting digestion and absorption and regulating intestinal health, and the requirements of consumers on health nutrition are met.
The seasoning powder prepared by mixing the seasoning oil and the cooked flour provides rich taste for the soybean paste, and the traditional flavor of the soybean paste is ensured after the seasoning powder is compounded with the soybean paste containing ACE inhibitory peptide. On the basis, the invention further compounds dehydrated beef granules, dehydrated pork granules, dehydrated mushroom granules and the like, and products such as beef paste, pork paste, mushroom paste and the like with better mouthfeel are prepared, so that the requirements of consumers on the flavor of the soybean paste are met.
Detailed Description
The following embodiments are used for further illustrating the technical scheme of the present invention, but not limited thereto, and all modifications and equivalents of the technical scheme of the present invention are included in the scope of the present invention without departing from the spirit and scope of the technical scheme of the present invention. The process equipment or apparatus not specifically noted in the following examples are all conventional equipment or apparatus in the art, and the raw materials and the like used in the examples of the present invention are commercially available unless otherwise specified; unless specifically indicated, the technical means used in the embodiments of the present invention are conventional means well known to those skilled in the art.
The following examples used strain sources:
Starter propagation strain: aspergillus oryzae Beijing food brewing institute; strain number: midwifery AS3.951;
aspergillus ruber Beijing food brewing institute; strain number: midwifery 3972;
fermenting strains: the institute of food brewing in Beijing, the Ruhrysomycetes; strain number: midwifery 1039;
torulopsis sp Beijing food brewing institute; strain number: middle department 2180;
lactobacillus Beijing food brewing institute; strain number: shanghai brewing 108.
Example 1
The embodiment provides a soybean paste with traditional flavor and a preparation method thereof.
The traditional flavored soybean paste comprises the following components in parts by mass: 5 parts of insoluble soybean dietary fiber powder, 50 parts of soybean paste powder containing ACE inhibitory peptide, 10 parts of probiotic ferment powder and 30 parts of seasoning powder.
The preparation method of the traditional flavor soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber and soybean protein powder by soybean pretreatment:
drying soybean at 70deg.C to constant weight, pulverizing, and sieving with 100 mesh sieve to obtain soybean powder; adding water and cellulase into bean powder according to the mass-volume ratio of 1g to 50mL to 0.5mL, wherein the enzyme activity of the cellulase is 3U/mL, fully stirring, uniformly mixing, ultrasonically extracting with the power of 300W, the extracting temperature being 45 ℃, ultrasonically extracting for 15min, vacuum-filtering to obtain filtrate a and filter residue I, adding sodium bicarbonate solution with the mass concentration of 1% into the filter residue I, preserving the temperature for 1h at 50 ℃ to obtain a reaction solution, vacuum-filtering the reaction solution to obtain filtrate b and filter residue II, washing the filter residue II to be neutral by water, and crushing to 30 meshes after forced air drying to obtain insoluble soybean dietary fiber powder;
Regulating the pH value of the obtained filtrate b to 4.5 by using citric acid, standing for 3 hours, vacuum filtering to obtain filtrate c and filter residue III, and drying and crushing the filter residue III to 30 meshes by using air blast to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
preparing bacterial suspension:
inoculating Aspergillus oryzae and Monascus strain into liquid PDA culture medium respectively for activation and expansion culture, wherein the activation comprises inoculating Aspergillus oryzae and Monascus strain into seed culture medium respectively, culturing at 35deg.C for 24 hr, and expansion culture comprises inoculating activated Aspergillus oryzae and Monascus strain into seed culture solution, culturing at 35deg.C for 24 hr, and thenInoculating Aspergillus oryzae and Monascus purpureus seed culture solution into fermentation culture solution, culturing at 35deg.C for 24 hr until the number of spores reaches 5×10 8 Stopping culturing when cfu/mL, and mixing the fermentation liquor with equal volume to obtain mixed bacterial suspension;
(II) starter propagation:
taking the soybean protein powder obtained in the step one, adding the soluble soybean dietary fiber solution obtained in the step one into the soybean protein powder according to the mass volume ratio of 3:1 to obtain a soybean protein mixture, inoculating the soybean protein mixture according to the proportion that 10mL of mixed bacterial suspension is added into each kilogram of soybean protein mixture, uniformly stirring the inoculated raw materials, placing the uniformly stirred raw materials into a yeast chamber with the temperature of 32 ℃ and the relative humidity of 80 percent for fermentation for 72 hours, turning over the yeast every 12 hours, and detecting the activity of dry protease in the yeast material obtained by detection to be 1300U/g;
(III) fermenting bean paste:
pulverizing the prepared yeast, adding water according to 150% of the yeast mass, adding salt according to 3% of the yeast mass, stirring uniformly, sealing and fermenting at constant temperature for 36 ℃ for one week, stirring sauce once per day, adding water according to 120% of the yeast mass, adding salt according to 1.5% of the yeast mass, stirring uniformly, continuing fermenting for three weeks, fermenting to obtain bean paste, drying the obtained bean paste at 140 ℃, pulverizing, drying until the water content is lower than 5%, and pulverizing to 50 meshes to obtain bean paste powder containing ACE inhibitory peptide;
step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
selecting and cleaning degerming hawthorns, tomatoes, honeysuckle and corn silk, crushing, mixing the degerming hawthorns, tomatoes, honeysuckle, corn silk and sterile water according to the mass ratio of 3:2:5:20:70 to obtain fermentation slurry, adding brown sugar accounting for 2% of the mass of the fermentation slurry and probiotics accounting for 1% of the mass of the fermentation slurry, wherein the probiotics are mixed lactobacillus, saccharomyces rouxii and torulopsis with equal mass, and the viable count of the lactobacillus is 0.5x10 7 cuf/g, the viable count of the Russell yeast is 1.0X10 6 cuf/g, the viable count of the torulopsis is 0.5X10 6 cuf/g; stirring, sealing, keeping fermentation temperature at 36 deg.C, fermenting in dark for one week to obtain fermentation liquid, standing at normal temperature, aging for twelve weeks, filtering, collecting fermentation liquid to obtain ferment stock solution, Spray drying the obtained ferment stock solution to obtain 30-mesh probiotic ferment powder;
fourth, preparing seasoning powder:
mixing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae, fructus Foeniculi, herba Pelargonii Graveolentis, semen Sesami, rhizoma Alpiniae Officinarum and Glycyrrhrizae radix to obtain spice, heating vegetable oil to 125deg.C, adding herba Alii Fistulosi, frying to golden yellow, taking out, adding spice when the oil temperature is reduced to 80deg.C, parching for 15min, and removing spice to obtain flavoring oil; parching 50 mesh low gluten wheat flour at 180deg.C for 20min, controlling temperature and time to avoid scorching, parching flour, air drying, and mixing the parched flour and flavoring oil at a mass ratio of 100:0.5 to obtain flavoring powder;
step five, preparing the flavored soybean paste:
and uniformly mixing insoluble soybean dietary fiber powder, soybean paste powder containing ACE inhibitory peptide, probiotic ferment powder and seasoning powder according to the mass parts to obtain the instant powdery traditional flavor soybean paste.
Example 2
The embodiment provides a spicy soybean paste and a preparation method thereof.
The spicy flavor soybean paste comprises the following components in parts by mass: 5 parts of insoluble soybean dietary fiber powder, 50 parts of soybean paste powder containing ACE inhibitory peptide, 10 parts of probiotics ferment microcapsule, 30 parts of seasoning powder and 5 parts of chilli powder.
The preparation method of the spicy flavor soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber and soybean protein powder by soybean pretreatment:
drying soybean at 60deg.C to constant weight, pulverizing, and sieving with 80 mesh sieve to obtain soybean powder; adding water and cellulase into bean powder according to the mass-volume ratio of 1g to 70mL to 1mL, wherein the enzyme activity of the cellulase is 3U/mL, fully stirring, uniformly mixing, ultrasonically extracting with the power of 400W, performing ultrasonic extraction at the extraction temperature of 50 ℃ for 20min, performing vacuum suction filtration to obtain filtrate a and filter residue I, adding sodium bicarbonate solution with the mass concentration of 2% into the filter residue I, performing heat preservation at the temperature of 55 ℃ for 1.5h to obtain a reaction solution, performing vacuum suction filtration on the reaction solution to obtain filtrate b and filter residue II, washing the filter residue II to be neutral by using water, performing forced air drying, and crushing to 30 meshes to obtain insoluble soybean dietary fiber powder;
regulating the pH value of the obtained filtrate b to 4.5 by using citric acid, standing for 4 hours, vacuum filtering to obtain filtrate c and filter residue III, and drying and crushing the filter residue III to 30 meshes by using air blast to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
Preparing bacterial suspension:
inoculating Aspergillus oryzae and Monascus strain into liquid PDA culture medium respectively for activation and expansion culture, inoculating Aspergillus oryzae and Monascus respectively into seed culture medium, culturing at 35deg.C for 24 hr, inoculating activated Aspergillus oryzae and Monascus into seed culture solution, culturing at 35deg.C for 24 hr, inoculating Aspergillus oryzae and Monascus seed culture solution into fermentation culture solution, culturing at 35deg.C for 24 hr, and collecting spores to 5×10 8 Stopping culturing when cfu/mL, and mixing the fermentation liquor with equal volume to obtain mixed bacterial suspension;
(II) starter propagation:
taking the soybean protein powder obtained in the step one, adding the soluble soybean dietary fiber solution obtained in the step one into the soybean protein powder according to the mass volume ratio of 3:1 to obtain a soybean protein mixture, inoculating the soybean protein mixture according to the proportion that 10mL of mixed bacterial suspension is added into each kilogram of soybean protein mixture, uniformly stirring the inoculated raw materials, placing the uniformly stirred raw materials into a yeast chamber with the temperature of 30 ℃ and the relative humidity of 80%, fermenting for 96 hours, turning over the yeast every 12 hours, and detecting the activity of dry protease in the yeast material obtained by detection to be 1300U/g;
(III) fermenting bean paste:
pulverizing the prepared yeast, adding water according to 150% of the yeast mass, adding salt according to 3% of the yeast mass, stirring uniformly, sealing and fermenting at constant temperature for 36 ℃ for one week, stirring sauce once per day, adding water according to 120% of the yeast mass, adding salt according to 1.5% of the yeast mass, stirring uniformly, continuing fermenting for three weeks, fermenting to obtain bean paste, drying the obtained bean paste at 140 ℃, pulverizing, drying until the water content is lower than 5%, and pulverizing to 50 meshes to obtain bean paste powder containing ACE inhibitory peptide;
Step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
selecting and cleaning degerming hawthorns, tomatoes, honeysuckle and corn silk, crushing, mixing the degerming hawthorns, tomatoes, honeysuckle, corn silk and sterile water according to the mass ratio of 3:2:5:20:70 to obtain fermentation slurry, adding brown sugar accounting for 2% of the mass of the fermentation slurry and probiotics accounting for 1% of the mass of the fermentation slurry, wherein the probiotics are mixed lactobacillus, saccharomyces rouxii and torulopsis with equal mass, and the viable count of the lactobacillus is 0.5x10 7 cuf/g, the viable count of the Russell yeast is 1.0X10 6 cuf/g, the viable count of the torulopsis is 0.5X10 6 cuf/g; uniformly stirring and sealing, keeping the fermentation temperature at 36 ℃, fermenting for one week in a dark place to obtain a fermentation liquor, standing the obtained fermentation liquor at normal temperature, aging for twelve weeks, filtering and collecting the fermentation liquor to obtain a ferment stock solution, and spray-drying the obtained ferment stock solution to obtain 30-mesh probiotic ferment powder;
preparing mixed capsule wall slurry with 3% of sodium alginate and 10% of trehalose, dispersing the obtained probiotic ferment powder in the mixed capsule wall slurry according to the mass-to-volume ratio of 1:3 to form a suspension, and performing spray drying to obtain 50-mesh probiotic ferment microcapsules;
fourth, preparing seasoning powder:
Mixing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae, fructus Foeniculi, herba Pelargonii Graveolentis, semen Sesami, rhizoma Alpiniae Officinarum and Glycyrrhrizae radix to obtain spice, heating vegetable oil to 125deg.C, adding herba Alii Fistulosi, frying to golden yellow, taking out, adding spice when the oil temperature is reduced to 70deg.C, parching for 20min, and removing spice to obtain flavoring oil; parching 50 mesh low gluten wheat flour at 160deg.C for 20min, controlling temperature and time to avoid scorching, parching flour, air drying, and mixing the parched flour and flavoring oil at a mass ratio of 100:0.3 to obtain flavoring powder;
step five, preparing the flavored soybean paste:
and uniformly mixing insoluble soybean dietary fiber powder, soybean paste powder containing ACE inhibitory peptide, probiotic enzyme microcapsules, seasoning powder and chilli powder according to the parts by weight, thus obtaining the instant powdery flavor soybean paste.
The probiotics ferment microcapsule prepared by the embodiment wraps probiotics in the microcapsule, prevents the activity of the probiotics from being inhibited by the pungent components such as chilli powder and the like, and ensures the effectiveness of the nutritional ingredients in the soybean paste.
Example 3
The embodiment provides beef paste-flavored soybean paste and a preparation method thereof.
The beef paste flavored soybean paste comprises the following components in parts by mass: 6 parts of insoluble soybean dietary fiber powder, 45 parts of soybean paste powder containing ACE inhibitory peptide, 10 parts of probiotics ferment powder, 20 parts of seasoning powder, 6 parts of dehydrated beef granules, 1 part of dehydrated carrot cubes, 1 part of dehydrated medlar, 1 part of dehydrated agaric cubes and 1 part of fried sesame granules.
The preparation method of the beef paste flavored soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber and soybean protein powder by soybean pretreatment:
drying soybean at 70deg.C to constant weight, pulverizing, and sieving with 80 mesh sieve to obtain soybean powder; adding water and cellulase in a mass-volume ratio of 1g to 50mL to 3mL into bean flour, wherein the enzyme activity of the cellulase is 1U/mL, fully stirring, uniformly mixing, ultrasonically extracting with the power of 300W, ultrasonically extracting at the temperature of 60 ℃ for 15min, vacuum-filtering to obtain filtrate a and filter residue I, adding sodium bicarbonate solution with the mass concentration of 4% into the filter residue I, preserving the temperature of 60 ℃ for 0.5h to obtain a reaction solution, vacuum-filtering the reaction solution to obtain filtrate b and filter residue II, washing the filter residue II to be neutral by water, and crushing the filter residue II to 30 meshes after forced air drying to obtain insoluble soybean dietary fiber powder;
regulating the pH value of the obtained filtrate b to 4.5 by using citric acid, standing for 8 hours, vacuum filtering to obtain filtrate c and filter residue III, and drying and crushing the filter residue III to 30 meshes by using air blast to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
Preparing bacterial suspension:
inoculating Aspergillus oryzae and Monascus strain into liquid PDA culture medium respectively for activation and expansion culture, inoculating Aspergillus oryzae and Monascus respectively into seed culture medium, culturing at 35deg.C for 24 hr, inoculating activated Aspergillus oryzae and Monascus into seed culture solution, culturing at 35deg.C for 24 hr, inoculating Aspergillus oryzae and Monascus seed culture solution into fermentation culture solution, culturing at 35deg.C for 24 hr, and collecting spores 10×10 8 Stopping culturing when cfu/mL, and mixing the fermentation liquor with equal volume to obtain mixed bacterial suspension;
(II) starter propagation:
taking the soybean protein powder obtained in the step one, adding the soluble soybean dietary fiber solution obtained in the step one into the soybean protein powder according to the mass volume ratio of 3:1 to obtain a soybean protein mixture, inoculating the soybean protein mixture according to the proportion that 10mL of mixed bacterial suspension is added into each kilogram of soybean protein mixture, uniformly stirring the inoculated raw materials, placing the uniformly stirred raw materials into a yeast chamber with the temperature of 28 ℃ and the relative humidity of 90%, fermenting for 96 hours, turning over the yeast every 12 hours, and detecting the activity of dry protease in the yeast material obtained by detection to be 1200U/g;
(III) fermenting bean paste:
pulverizing the prepared yeast, adding water according to 150% of the yeast mass, adding salt according to 3% of the yeast mass, stirring uniformly, sealing and fermenting at constant temperature for 38 ℃ for one week, stirring sauce once per day, adding water according to 120% of the yeast mass, adding salt according to 1.5% of the yeast mass, stirring uniformly, continuing fermenting for three weeks, fermenting to obtain bean paste, drying the obtained bean paste at 140 ℃, pulverizing, drying until the water content is lower than 5%, and pulverizing to 50 meshes to obtain bean paste powder containing ACE inhibitory peptide;
Step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
selecting and cleaning degerming hawthorns, tomatoes, honeysuckle and corn silk, crushing, mixing the degerming hawthorns, tomatoes, honeysuckle, corn silk and sterile water according to the mass ratio of 3:2:5:20:70 to obtain fermentation slurry, adding brown sugar accounting for 2% of the mass of the fermentation slurry and probiotics accounting for 1% of the mass of the fermentation slurry, wherein the probiotics are lactobacillus, saccharomyces rouxii and torulopsis mixed with equal mass, and the milk is prepared by mixing the following materialsThe viable count of acid bacteria is 0.5X10 7 cuf/g, the viable count of the Russell yeast is 1.0X10 6 cuf/g, the viable count of the torulopsis is 0.5X10 6 cuf/g; uniformly stirring and sealing, keeping the fermentation temperature at 38 ℃, fermenting for one week in a dark place to obtain a fermentation liquor, standing the obtained fermentation liquor at normal temperature, aging for ten weeks, filtering and collecting the fermentation liquor to obtain a ferment stock solution, and spray-drying the obtained ferment stock solution to obtain 30-mesh probiotic ferment powder;
fourth, preparing seasoning powder:
mixing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae, fructus Foeniculi, herba Pelargonii Graveolentis, semen Sesami, rhizoma Alpiniae Officinarum and Glycyrrhrizae radix to obtain spice, heating vegetable oil to 125deg.C, adding herba Alii Fistulosi, frying to golden yellow, taking out, adding spice when the oil temperature is reduced to 80deg.C, parching for 15min, and removing spice to obtain flavoring oil; parching 50 mesh low gluten wheat flour at 180deg.C for 15min, controlling temperature and time to avoid scorching, parching flour, air drying, and mixing the parched flour and flavoring oil at a mass ratio of 100:0.3 to obtain flavoring powder;
Step five, preparing the flavored soybean paste:
and uniformly mixing insoluble soybean dietary fiber powder, ACE inhibitory peptide-containing soybean paste powder, probiotic ferment powder, seasoning powder, dehydrated beef granules, dehydrated diced carrot, dehydrated medlar, dehydrated diced agaric and fried sesame granules according to mass fraction to obtain the instant powdery beef paste flavored soybean paste.
Example 4
The embodiment provides a soybean paste with pork paste flavor and a preparation method thereof.
The pork sauce flavored soybean sauce comprises the following components in parts by mass: 6 parts of insoluble soybean dietary fiber powder, 42 parts of soybean paste powder containing ACE inhibitory peptide, 10 parts of probiotics ferment powder, 20 parts of seasoning powder, 6 parts of dehydrated pork particles, 1 part of dehydrated diced carrot, 1 part of dehydrated medlar, 1 part of dehydrated diced agaric and 1 part of dehydrated green vegetable.
The preparation method of the pork sauce flavored soybean sauce comprises the following steps:
step one, preparing insoluble soybean dietary fiber and soybean protein powder by soybean pretreatment:
drying soybean at 70deg.C to constant weight, pulverizing, and sieving with 80 mesh sieve to obtain soybean powder; adding water and cellulase in a mass-volume ratio of 1g to 30mL to 3mL into bean flour, wherein the enzyme activity of the cellulase is 1U/mL, fully stirring, uniformly mixing, ultrasonically extracting with the power of 300W, performing ultrasonic extraction at the temperature of 45 ℃ for 30min, performing vacuum suction filtration to obtain filtrate a and filter residue I, adding sodium bicarbonate solution with the mass concentration of 1% into the filter residue I, performing heat preservation at the temperature of 65 ℃ for 2h to obtain a reaction solution, performing vacuum suction filtration on the reaction solution to obtain filtrate b and filter residue II, washing the filter residue II to be neutral by using water, performing forced air drying, and crushing to 30 meshes to obtain insoluble soybean dietary fiber powder;
Regulating the pH value of the obtained filtrate b to 4.5 by using citric acid, standing for 6 hours, vacuum filtering to obtain filtrate c and filter residue III, and drying and crushing the filter residue III to 30 meshes by using air blast to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
preparing bacterial suspension:
inoculating Aspergillus oryzae and Monascus strain into liquid PDA culture medium respectively for activation and expansion culture, inoculating Aspergillus oryzae and Monascus respectively into seed culture medium, culturing at 35deg.C for 24 hr, inoculating activated Aspergillus oryzae and Monascus into seed culture solution, culturing at 35deg.C for 24 hr, inoculating Aspergillus oryzae and Monascus seed culture solution into fermentation culture solution, culturing at 35deg.C for 24 hr, and collecting spores 10×10 8 Stopping culturing when cfu/mL, and mixing the fermentation liquor with equal volume to obtain mixed bacterial suspension;
(II) starter propagation:
adding the soluble soybean dietary fiber solution obtained in the step I into the soybean protein powder obtained in the step I according to the mass-volume ratio of 3:1 to obtain a soybean protein mixture, inoculating the soybean protein mixture according to the proportion that 10mL of mixed bacterial suspension is added into each kilogram of the soybean protein mixture, uniformly stirring the inoculated raw materials, placing the uniformly stirred raw materials into a yeast chamber with the temperature of 30 ℃ and the relative humidity of 90% for fermentation for 72 hours, turning over the yeast every 24 hours, and detecting the activity of dry protease in the obtained yeast material to be 1300U/g;
(III) fermenting bean paste:
pulverizing the prepared yeast, adding water according to 150% of the yeast mass, adding salt according to 3% of the yeast mass, stirring uniformly, sealing and fermenting at constant temperature for 38 ℃ for one week, stirring sauce once per day, adding water according to 120% of the yeast mass, adding salt according to 1.5% of the yeast mass, stirring uniformly, continuing fermenting for three weeks, fermenting to obtain bean paste, drying the obtained bean paste at 140 ℃, pulverizing, drying until the water content is lower than 5%, and pulverizing to 50 meshes to obtain bean paste powder containing ACE inhibitory peptide;
step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
selecting and cleaning degerming hawthorns, tomatoes, honeysuckle and corn silk, crushing, mixing the degerming hawthorns, tomatoes, honeysuckle, corn silk and sterile water according to the mass ratio of 3:2:5:20:70 to obtain fermentation slurry, adding brown sugar accounting for 2% of the mass of the fermentation slurry and probiotics accounting for 1% of the mass of the fermentation slurry, wherein the probiotics are mixed lactobacillus, saccharomyces rouxii and torulopsis with equal mass, and the viable count of the lactobacillus is 0.5x10 7 cuf/g, the viable count of the Russell yeast is 1.0X10 6 cuf/g, the viable count of the torulopsis is 0.5X10 6 cuf/g; uniformly stirring and sealing, keeping the fermentation temperature at 38 ℃, fermenting for one week in a dark place to obtain a fermentation liquor, standing the obtained fermentation liquor at normal temperature, aging for ten weeks, filtering and collecting the fermentation liquor to obtain a ferment stock solution, and spray-drying the obtained ferment stock solution to obtain 30-mesh probiotic ferment powder;
Fourth, preparing seasoning powder:
mixing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae, fructus Foeniculi, herba Pelargonii Graveolentis, semen Sesami, rhizoma Alpiniae Officinarum and Glycyrrhrizae radix to obtain spice, heating vegetable oil to 125deg.C, adding herba Alii Fistulosi, frying to golden yellow, taking out, adding spice when the oil temperature is reduced to 80deg.C, parching for 15min, and removing spice to obtain flavoring oil; parching 50 mesh low gluten wheat flour at 160deg.C for 15min, controlling temperature and time to avoid scorching, parching flour, air drying, and mixing the parched flour and flavoring oil at a mass ratio of 100:0.5 to obtain flavoring powder;
step five, preparing the flavored soybean paste:
uniformly mixing insoluble soybean dietary fiber powder, ACE inhibitory peptide-containing soybean paste powder, probiotic ferment powder, seasoning powder, dehydrated pork particles, dehydrated diced carrot, dehydrated medlar, dehydrated diced agaric and dehydrated green vegetable according to mass fraction, and obtaining the instant powdery pork paste flavored soybean paste.
Example 5
The embodiment provides a lentinula edodes-flavored soybean paste and a preparation method thereof.
The lentinula edodes-flavored soybean paste comprises the following components in parts by mass: 7 parts of insoluble soybean dietary fiber powder, 35 parts of soybean paste powder containing ACE inhibitory peptide, 11 parts of probiotic ferment powder, 25 parts of seasoning powder, 10 parts of dehydrated lentinula edodes granules, 1 part of dehydrated diced carrot, 1 part of dehydrated medlar, 1 part of dehydrated diced agaric and 1 part of dehydrated green vegetable.
The preparation method of the lentinula edodes-flavored soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber and soybean protein powder by soybean pretreatment:
drying soybean at 70deg.C to constant weight, pulverizing, and sieving with 100 mesh sieve to obtain soybean powder; adding water and cellulase in a mass-volume ratio of 1g to 80mL to 3mL into bean flour, wherein the enzyme activity of the cellulase is 2.4U/mL, fully stirring, uniformly mixing, ultrasonically extracting with the power of 400W, performing ultrasonic extraction at 50 ℃ for 20min, vacuum-filtering to obtain filtrate a and filter residue I, adding sodium bicarbonate solution with the mass concentration of 3% into the filter residue I, performing heat preservation at 60 ℃ for 0.5h to obtain a reaction solution, performing vacuum-filtering to obtain filtrate b and filter residue II, washing the filter residue II to be neutral by using water, performing forced air drying, and crushing to 30 meshes to obtain insoluble soybean dietary fiber powder;
regulating the pH value of the obtained filtrate b to 4.5 by using citric acid, standing for 5 hours, vacuum filtering to obtain filtrate c and filter residue III, and drying and crushing the filter residue III to 30 meshes by using air blast to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
Preparing bacterial suspension:
inoculating Aspergillus oryzae and Monascus strain into liquid PDA culture medium respectively for activation and expansion culture, inoculating Aspergillus oryzae and Monascus respectively into seed culture medium, culturing at 35deg.C for 24 hr, inoculating activated Aspergillus oryzae and Monascus into seed culture solution, culturing at 35deg.C for 24 hr, inoculating Aspergillus oryzae and Monascus seed culture solution into fermentation culture solution, culturing at 35deg.C for 24 hr, and collecting spores to 7×10 8 Stopping culturing when cfu/mL, and mixing the fermentation liquor with equal volume to obtain mixed bacterial suspension;
(II) starter propagation:
taking the soybean protein powder obtained in the step one, adding the soluble soybean dietary fiber solution obtained in the step one into the soybean protein powder according to the mass volume ratio of 3:1 to obtain a soybean protein mixture, inoculating the soybean protein mixture according to the proportion that 10mL of mixed bacterial suspension is added into each kilogram of soybean protein mixture, uniformly stirring the inoculated raw materials, placing the uniformly stirred raw materials into a yeast chamber with the temperature of 32 ℃ and the relative humidity of 80-90% for fermentation for 84 hours, turning over the yeast every 12 hours, and detecting the activity of dry protease in the obtained yeast material to be 1200U/g;
(III) fermenting bean paste:
pulverizing the prepared yeast, adding water according to 150% of the yeast mass, adding salt according to 3% of the yeast mass, stirring uniformly, sealing and fermenting at constant temperature for 38 ℃ for one week, stirring sauce once per day, adding water according to 120% of the yeast mass, adding salt according to 1.5% of the yeast mass, stirring uniformly, continuing fermenting for three weeks, fermenting to obtain bean paste, drying the obtained bean paste at 140 ℃, pulverizing, drying until the water content is lower than 5%, and pulverizing to 50 meshes to obtain bean paste powder containing ACE inhibitory peptide;
Step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
selecting and cleaning degerming hawthorns, tomatoes, honeysuckle and corn silk, crushing, mixing the degerming hawthorns, the tomatoes, the honeysuckle, the corn silk and sterile water according to the mass ratio of 3:2:5:20:70 to obtain fermentation slurry, adding brown sugar accounting for 2% of the mass of the fermentation slurry and probiotics accounting for 1%,the probiotics are mixed lactobacillus, russell yeast and Torulopsis yeast with equal mass, the viable count of lactobacillus is 0.5X10 7 cuf/g, the viable count of the Russell yeast is 1.0X10 6 cuf/g, the viable count of the torulopsis is 0.5X10 6 cuf/g; uniformly stirring and sealing, keeping the fermentation temperature at 38 ℃, fermenting for one week in a dark place to obtain a fermentation liquor, standing the obtained fermentation liquor at normal temperature, aging for ten weeks, filtering and collecting the fermentation liquor to obtain a ferment stock solution, and spray-drying the obtained ferment stock solution to obtain 30-mesh probiotic ferment powder;
fourth, preparing seasoning powder:
mixing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae, fructus Foeniculi, herba Pelargonii Graveolentis, semen Sesami, rhizoma Alpiniae Officinarum and Glycyrrhrizae radix to obtain spice, heating vegetable oil to 125deg.C, adding herba Alii Fistulosi, frying to golden yellow, taking out, adding spice when the oil temperature is reduced to 80deg.C, parching for 20min, and removing spice to obtain flavoring oil; parching 50 mesh low gluten wheat flour at 180deg.C for 15min, controlling temperature and time to avoid scorching, parching flour, air drying, and mixing the parched flour and flavoring oil at a mass ratio of 100:0.3 to obtain flavoring powder;
Step five, preparing the flavored soybean paste:
and uniformly mixing insoluble soybean dietary fiber powder, ACE inhibitory peptide-containing soybean paste powder, probiotic ferment powder, seasoning powder, dehydrated lentinus edodes particles, dehydrated diced carrot, dehydrated matrimony vine, dehydrated diced agaric and dehydrated green vegetable according to mass fraction to obtain the instant powdery lentinus edodes-flavored soybean paste.
Example 6
The embodiment provides a soybean paste with egg flavor and a preparation method thereof.
The egg-flavored soybean paste comprises the following components in parts by mass: 7 parts of insoluble soybean dietary fiber powder, 30 parts of soybean paste powder containing ACE (angiotensin converting enzyme) inhibitory peptide, 11 parts of probiotic enzyme powder, 20 parts of seasoning powder, 12 parts of dehydrated egg particles, 1 part of dehydrated diced carrot, 1 part of dehydrated diced agaric and 1 part of dehydrated green vegetable.
The preparation method of the egg-flavored soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber and soybean protein powder by soybean pretreatment:
drying soybean at 70deg.C to constant weight, pulverizing, and sieving with 100 mesh sieve to obtain soybean powder; adding water and cellulase into bean powder according to the mass-volume ratio of 1g to 80mL to 1mL, wherein the enzyme activity of the cellulase is 1U/mL, fully stirring, uniformly mixing, ultrasonically extracting with the power of 500W, ultrasonically extracting at the temperature of 50 ℃ for 25min, vacuum-filtering to obtain filtrate a and filter residue I, adding sodium bicarbonate solution with the mass concentration of 2% into the filter residue I, preserving the temperature of 65 ℃ for 1h to obtain a reaction solution, vacuum-filtering the reaction solution to obtain filtrate b and filter residue II, washing the filter residue II to be neutral by water, drying by blowing and crushing to 30 meshes to obtain insoluble soybean dietary fiber powder;
Regulating the pH value of the obtained filtrate b to 4.5 by using citric acid, standing for 3 hours, vacuum filtering to obtain filtrate c and filter residue III, and drying and crushing the filter residue III to 30 meshes by using air blast to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
preparing bacterial suspension:
inoculating Aspergillus oryzae and Monascus strain into liquid PDA culture medium respectively for activation and expansion culture, inoculating Aspergillus oryzae and Monascus respectively into seed culture medium, culturing at 35deg.C for 24 hr, inoculating activated Aspergillus oryzae and Monascus into seed culture solution, culturing at 35deg.C for 24 hr, inoculating Aspergillus oryzae and Monascus seed culture solution into fermentation culture solution, culturing at 35deg.C for 24 hr, and collecting spores 10×10 8 Stopping culturing when cfu/mL, and mixing the fermentation liquor with equal volume to obtain mixed bacterial suspension;
(II) starter propagation:
taking the soybean protein powder obtained in the step one, adding the soluble soybean dietary fiber solution obtained in the step one into the soybean protein powder according to the mass volume ratio of 3:1 to obtain a soybean protein mixture, inoculating the soybean protein mixture according to the proportion that 10mL of mixed bacterial suspension is added into each kilogram of soybean protein mixture, uniformly stirring the inoculated raw materials, placing the uniformly stirred raw materials into a yeast chamber with the temperature of 34 ℃ and the relative humidity of 80%, fermenting for 72 hours, turning over the yeast every 12 hours, and detecting the activity of dry protease in the yeast material obtained by detection to be 1300U/g;
(III) fermenting bean paste:
pulverizing the prepared yeast, adding water according to 150% of the yeast mass, adding salt according to 3% of the yeast mass, stirring uniformly, sealing and fermenting at constant temperature for one week at 40 ℃, stirring sauce once per day during fermentation, adding water according to 120% of the yeast mass, adding salt according to 1.5% of the yeast mass, stirring uniformly, continuing fermenting for three weeks, fermenting to obtain bean paste, drying the obtained bean paste at 140 ℃, pulverizing, drying until the water content is lower than 5%, and pulverizing to 50 meshes to obtain bean paste powder containing ACE inhibitory peptide;
step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
selecting and cleaning degerming hawthorns, tomatoes, honeysuckle and corn silk, crushing, mixing the degerming hawthorns, tomatoes, honeysuckle, corn silk and sterile water according to the mass ratio of 3:2:5:20:70 to obtain fermentation slurry, adding brown sugar accounting for 2% of the mass of the fermentation slurry and probiotics accounting for 1% of the mass of the fermentation slurry, wherein the probiotics are mixed lactobacillus, saccharomyces rouxii and torulopsis with equal mass, and the viable count of the lactobacillus is 0.5x10 7 cuf/g, the viable count of the Russell yeast is 1.0X10 6 cuf/g, the viable count of the torulopsis is 0.5X10 6 cuf/g; uniformly stirring and sealing, keeping the fermentation temperature at 40 ℃, fermenting for one week in a dark place to obtain a fermentation liquor, standing the obtained fermentation liquor at normal temperature, aging for twelve weeks, filtering and collecting the fermentation liquor to obtain a ferment stock solution, and spray-drying the obtained ferment stock solution to obtain 30-mesh probiotic ferment powder;
Fourth, preparing seasoning powder:
mixing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae, fructus Foeniculi, herba Pelargonii Graveolentis, semen Sesami, rhizoma Alpiniae Officinarum and Glycyrrhrizae radix to obtain spice, heating vegetable oil to 125deg.C, adding herba Alii Fistulosi, frying to golden yellow, taking out, adding spice when the oil temperature is reduced to 80deg.C, parching for 20min, and removing spice to obtain flavoring oil; parching 50 mesh low gluten wheat flour at 180deg.C for 15min, controlling temperature and time to avoid scorching, parching flour, air drying, and mixing the parched flour and flavoring oil at a mass ratio of 100:0.6 to obtain flavoring powder;
step five, preparing the flavored soybean paste:
and uniformly mixing insoluble soybean dietary fiber powder, ACE inhibitory peptide-containing soybean paste powder, probiotic ferment powder, seasoning powder, dehydrated egg particles, dehydrated diced carrot, dehydrated diced agaric and dehydrated green vegetable according to mass fraction to obtain the instant powdery egg-flavored soybean paste.
Example 7
The embodiment provides a vegetable-flavored soybean paste and a preparation method thereof.
The vegetable-flavored soybean paste comprises the following components in parts by mass: 8 parts of insoluble soybean dietary fiber powder, 40 parts of soybean paste powder containing ACE inhibitory peptide, 12 parts of probiotic ferment powder, 25 parts of seasoning powder, 3 parts of dehydrated carrot cubes, 2 parts of dehydrated medlar, 3 parts of dehydrated agaric cubes, 3 parts of dehydrated green vegetables and 1 part of fried sesame particles.
The preparation method of the vegetable-flavored soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber and soybean protein powder by soybean pretreatment:
drying soybean at 60deg.C to constant weight, pulverizing, and sieving with 80 mesh sieve to obtain soybean powder; adding water and cellulase in a mass-volume ratio of 1g to 60mL to 1.5mL into bean flour, wherein the enzyme activity of the cellulase is 2U/mL, fully stirring, uniformly mixing, ultrasonically extracting with the power of 500W, ultrasonically extracting at the temperature of 55 ℃ for 20min, vacuum-filtering to obtain filtrate a and filter residue I, adding sodium bicarbonate solution with the mass concentration of 3% into the filter residue I, preserving the temperature of 55 ℃ for 1h to obtain a reaction solution, vacuum-filtering the reaction solution to obtain filtrate b and filter residue II, washing the filter residue II to be neutral by using water, and crushing to 30 meshes after forced air drying to obtain insoluble soybean dietary fiber powder;
regulating the pH value of the obtained filtrate b to 4.5 by using citric acid, standing for 5 hours, vacuum filtering to obtain filtrate c and filter residue III, and drying and crushing the filter residue III to 30 meshes by using air blast to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
Preparing bacterial suspension:
inoculating Aspergillus oryzae and Monascus strain into liquid PDA culture medium respectively for activation and expansion culture, inoculating Aspergillus oryzae and Monascus respectively into seed culture medium, culturing at 35deg.C for 24 hr, inoculating activated Aspergillus oryzae and Monascus into seed culture solution, culturing at 35deg.C for 24 hr, inoculating Aspergillus oryzae and Monascus seed culture solution into fermentation culture solution, culturing at 35deg.C for 24 hr, and collecting spores 10×10 8 Stopping culturing when cfu/mL, and mixing the fermentation liquor with equal volume to obtain mixed bacterial suspension;
(II) starter propagation:
taking the soybean protein powder obtained in the step one, adding the soluble soybean dietary fiber solution obtained in the step one into the soybean protein powder according to the mass volume ratio of 3:1 to obtain a soybean protein mixture, inoculating the soybean protein mixture according to the proportion that 10mL of mixed bacterial suspension is added into each kilogram of soybean protein mixture, uniformly stirring the inoculated raw materials, placing the uniformly stirred raw materials into a yeast chamber with the temperature of 32 ℃ and the relative humidity of 80-90% for fermentation for 84 hours, turning over the yeast every 12 hours, and detecting the activity of dry protease in the obtained yeast material to be 1200U/g;
(III) fermenting bean paste:
pulverizing the prepared yeast, adding water according to 150% of the yeast mass, adding salt according to 3% of the yeast mass, stirring uniformly, sealing and fermenting at constant temperature for 45 ℃ for one week, stirring sauce once per day, adding water according to 120% of the yeast mass, adding salt according to 1.5% of the yeast mass, stirring uniformly, continuing fermenting for three weeks, fermenting to obtain bean paste, drying the obtained bean paste at 140 ℃, pulverizing, drying until the water content is lower than 5%, and pulverizing to 50 meshes to obtain bean paste powder containing ACE inhibitory peptide;
Step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
selecting and cleaning degerming hawthorns, tomatoes, honeysuckle and corn silk, crushing, mixing degerming hawthorns, tomatoes, honeysuckle, corn silk and sterile water according to the mass ratio of 3:2:5:20:70 to obtain fermentation slurry, and adding the fermentation slurry into the fermentation slurry2% brown sugar and 1% probiotics, wherein the probiotics are mixed with lactic acid bacteria, russell's yeast and Torulopsis globosa bacteria, and the viable count of the lactic acid bacteria is 0.5X10 7 cuf/g, the viable count of the Russell yeast is 1.0X10 6 cuf/g, the viable count of the torulopsis is 0.5X10 6 cuf/g; uniformly stirring and sealing, keeping the fermentation temperature at 40 ℃, fermenting for one week in a dark place to obtain a fermentation liquor, standing the obtained fermentation liquor at normal temperature, aging for ten weeks, filtering and collecting the fermentation liquor to obtain a ferment stock solution, and spray-drying the obtained ferment stock solution to obtain 30-mesh probiotic ferment powder;
fourth, preparing seasoning powder:
mixing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae, fructus Foeniculi, herba Pelargonii Graveolentis, semen Sesami, rhizoma Alpiniae Officinarum and Glycyrrhrizae radix to obtain spice, heating vegetable oil to 125deg.C, adding herba Alii Fistulosi, frying to golden yellow, taking out, adding spice when the oil temperature is reduced to 80deg.C, parching for 15min, and removing spice to obtain flavoring oil; parching 50 mesh low gluten wheat flour at 180deg.C for 20min, controlling temperature and time to avoid scorching, parching flour, air drying, and mixing the parched flour and flavoring oil at a mass ratio of 100:0.5 to obtain flavoring powder;
Step five, preparing the flavored soybean paste:
the insoluble soybean dietary fiber powder, the soybean paste powder containing ACE inhibitory peptide, the probiotic ferment powder, the seasoning powder, the dehydrated diced carrot, the dehydrated matrimony vine, the dehydrated diced agaric, the dehydrated green vegetable and the fried sesame seeds are uniformly mixed according to mass fraction, and the instant powdery vegetable-flavored soybean paste is obtained.
Example 8
The embodiment provides a soybean paste with assorted flavor and a preparation method thereof.
The assorted flavored soybean paste comprises the following components in parts by mass: 8 parts of insoluble soybean dietary fiber powder, 40 parts of soybean paste powder containing ACE inhibitory peptide, 12 parts of probiotics ferment microcapsule, 20 parts of seasoning powder, 3 parts of chilli powder, 3 parts of dehydrated beef granules, 2 parts of dehydrated lentinula edodes granules, 2 parts of dehydrated diced carrot, 1 part of dehydrated matrimony vine, 1 part of dehydrated diced agaric and 1 part of fried sesame granules.
The preparation method of the assorted flavored soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber and soybean protein powder by soybean pretreatment:
drying soybean at 60deg.C to constant weight, pulverizing, and sieving with 100 mesh sieve to obtain soybean powder; adding water and cellulase in a mass-volume ratio of 1g to 50mL to 3mL into bean flour, wherein the enzyme activity of the cellulase is 1U/mL, fully stirring, uniformly mixing, ultrasonically extracting with the power of 500W, ultrasonically extracting at the temperature of 50 ℃ for 20min, vacuum-filtering to obtain filtrate a and filter residue I, adding sodium bicarbonate solution with the mass concentration of 1% into the filter residue I, preserving heat at the temperature of 55 ℃ for 1h to obtain a reaction solution, vacuum-filtering the reaction solution to obtain filtrate b and filter residue II, washing the filter residue II to be neutral by water, drying by blowing and crushing to 30 meshes to obtain insoluble soybean dietary fiber powder;
Regulating the pH value of the obtained filtrate b to 4.5 by using citric acid, standing for 6 hours, vacuum filtering to obtain filtrate c and filter residue III, and drying and crushing the filter residue III to 30 meshes by using air blast to obtain soybean protein powder;
combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
preparing bacterial suspension:
inoculating Aspergillus oryzae and Monascus strain into liquid PDA culture medium respectively for activation and expansion culture, inoculating Aspergillus oryzae and Monascus respectively into seed culture medium, culturing at 35deg.C for 24 hr, inoculating activated Aspergillus oryzae and Monascus into seed culture solution, culturing at 35deg.C for 24 hr, inoculating Aspergillus oryzae and Monascus seed culture solution into fermentation culture solution, culturing at 35deg.C for 24 hr, and collecting spores to 5×10 8 Stopping culturing when cfu/mL, and mixing the fermentation liquor with equal volume to obtain mixed bacterial suspension;
(II) starter propagation:
taking the soybean protein powder obtained in the step one, adding the soluble soybean dietary fiber solution obtained in the step one into the soybean protein powder according to the mass volume ratio of 3:1 to obtain a soybean protein mixture, inoculating the soybean protein mixture according to the proportion that 10mL of mixed bacterial suspension is added into each kilogram of soybean protein mixture, uniformly stirring the inoculated raw materials, placing the uniformly stirred raw materials into a yeast chamber with the temperature of 34 ℃ and the relative humidity of 90 percent for fermentation for 72 hours, turning over the yeast every 12 hours, and detecting the activity of dry protease in the yeast material obtained by detection to be 1300U/g;
(III) fermenting bean paste:
pulverizing the prepared yeast, adding water according to 150% of the yeast mass, adding salt according to 3% of the yeast mass, stirring uniformly, sealing and fermenting at constant temperature for one week at 35 ℃, stirring sauce once per day during fermentation, adding water according to 120% of the yeast mass, adding salt according to 1.5% of the yeast mass, stirring uniformly, continuing fermenting for three weeks, fermenting to obtain bean paste, drying the obtained bean paste at 140 ℃, pulverizing, drying until the water content is lower than 5%, and pulverizing to 50 meshes to obtain bean paste powder containing ACE inhibitory peptide;
step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
selecting and cleaning degerming hawthorns, tomatoes, honeysuckle and corn silk, crushing, mixing the degerming hawthorns, tomatoes, honeysuckle, corn silk and sterile water according to the mass ratio of 3:2:5:20:70 to obtain fermentation slurry, adding brown sugar accounting for 2% of the mass of the fermentation slurry and probiotics accounting for 1% of the mass of the fermentation slurry, wherein the probiotics are mixed lactobacillus, saccharomyces rouxii and torulopsis with equal mass, and the viable count of the lactobacillus is 0.5x10 7 cuf/g, the viable count of the Russell yeast is 1.0X10 6 cuf/g, the viable count of the torulopsis is 0.5X10 6 cuf/g; uniformly stirring and sealing, keeping the fermentation temperature at 35 ℃, fermenting for one week in a dark place to obtain a fermentation liquor, standing the obtained fermentation liquor at normal temperature, aging for twelve weeks, filtering and collecting the fermentation liquor to obtain a ferment stock solution, and spray-drying the obtained ferment stock solution to obtain 30-mesh probiotic ferment powder;
Preparing mixed capsule wall slurry with sodium alginate mass concentration of 5% and trehalose mass concentration of 20%, dispersing the obtained probiotic ferment powder in the mixed capsule wall slurry according to a mass-volume ratio of 1:3 to form a suspension, and performing spray drying to obtain 50-mesh probiotic ferment microcapsules;
fourth, preparing seasoning powder:
mixing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae, fructus Foeniculi, herba Pelargonii Graveolentis, semen Sesami, rhizoma Alpiniae Officinarum and Glycyrrhrizae radix to obtain spice, heating vegetable oil to 125deg.C, adding herba Alii Fistulosi, frying to golden yellow, taking out, adding spice when the oil temperature is reduced to 80deg.C, parching for 15min, and removing spice to obtain flavoring oil; parching 50 mesh low gluten wheat flour at 160deg.C for 20min, controlling temperature and time to avoid scorching, parching flour, air drying, and mixing the parched flour and flavoring oil at a mass ratio of 100:1 to obtain flavoring powder;
step five, preparing the flavored soybean paste:
and uniformly mixing insoluble soybean dietary fiber powder, soybean paste powder containing ACE inhibitory peptide, probiotic enzyme microcapsules, seasoning powder, chilli powder, dehydrated beef granules, dehydrated lentinus edodes granules, dehydrated diced carrot, dehydrated matrimony vine, dehydrated diced agaric and fried sesame granules according to mass fraction to obtain the instant powdery assorted flavored soybean paste.
Taste testing:
the mouth feel test is carried out by randomly inviting the population of 20-60 years old at the gate of a certain supermarket in Harbin city, wherein the number of the test population is 180, and the number of the test population is 20-30 years old, 50 female, 40 male, and 40 male.
The testing method comprises the following steps: the test staff prepares 6 parts of soybean paste to be tested, namely, the soybean paste to be tested is respectively sold in the market and is the sauce, the traditional flavor soybean paste prepared in the example 1, the spicy flavor soybean paste prepared in the example 2, the beef paste flavor soybean paste prepared in the example 3, the mushroom flavor soybean paste prepared in the example 4 and the assorted flavor soybean paste prepared in the example 8, and the soybean paste powders in the examples 1, 2, 3, 4 and 8 are respectively added with warm water with the mass being 40 ℃ which is 1.5 times that of the soybean paste powders, and the mixture is uniformly stirred and then is tested. The testers carried out comparative evaluation on the two aspects of the sensory color and the taste, and the sensory color and the taste were voted on a vote, and the voting results are shown in table 1:
TABLE 1
As can be seen from voting results in Table 1, the soybean paste obtained by mixing the instant soybean paste powder provided by the invention has a sensory color which is not much different from that of the soybean paste sold in the market, and the soybean paste with traditional flavor is similar to the soybean paste with fragrance in taste evaluation of different age groups, which shows that the soybean paste powder prepared by the invention has the same appearance and taste as the traditional soybean paste after mixing. The salt content of the flavor soybean paste is not more than 5%, and the flavor soybean paste does not contain preservative, and meets the requirements of consumers on food safety and taste.
The invention takes soybean as main raw material, creatively splits soybean nutrition, processes the split soybean with high efficiency respectively, and then compounds the split soybean, fully utilizes soybean nutrition substances, and improves the content of the nutrition components and ensures that the nutrition components are easier to be absorbed by human bodies compared with the traditional soybean paste fermentation preparation method. According to the invention, soybean protein powder is used as a raw material for soybean paste fermentation, so that the enzymolysis efficiency of protease in aspergillus oryzae and monascus is improved, small peptide with smaller molecular weight can be obtained, more ACE inhibitory peptides than those in the traditional soybean paste fermentation form are obtained, and the ACE activity inhibition rate of the soybean paste prepared in examples 1-8 is higher than 50% through detection.
The probiotic ferment powder is prepared by taking hawthorn, tomato, honeysuckle and corn silk as raw materials and fermenting the raw materials by lactic acid bacteria and saccharomycetes, so that the bioavailability of nutrient substances such as the hawthorn lipid-lowering active ingredient, the tomato digestion-promoting active ingredient, the honeysuckle antibacterial active ingredient and the corn silk lipid-lowering active ingredient and the effect of regulating intestinal flora by probiotics are further improved.
According to the invention, the insoluble soybean dietary fiber, the bean paste containing ACE inhibitory peptide and the probiotics ferment are compounded, so that the bean paste has the effects of reducing blood pressure, reducing blood fat, reducing blood sugar, resisting bacteria, promoting digestion and absorption and regulating intestinal health, and the requirements of consumers on health nutrition are met.
Claims (1)
1. The flavored soybean paste is prepared from the following components in parts by mass: 5 parts of insoluble soybean dietary fiber powder, 50 parts of soybean paste powder containing ACE inhibitory peptide, 10 parts of probiotic ferment powder or probiotic ferment microcapsule and 30 parts of seasoning powder, and further comprises 5-15 parts of chilli powder, dehydrated beef granules, dehydrated pork granules, dehydrated lentinus edodes granules, dehydrated egg granules, dehydrated diced carrot, dehydrated wolfberry, dehydrated diced agaric, dehydrated green vegetables and/or fried sesame granules;
the preparation method of the flavored soybean paste comprises the following steps:
step one, preparing insoluble soybean dietary fiber powder and soybean protein powder by soybean pretreatment:
pulverizing and sieving dried soybean to obtain soybean powder, mixing soybean powder, water and cellulase according to a mass-volume ratio of 1g to 50mL to 0.5mL, and performing ultrasonic treatment, wherein the enzyme activity of the cellulase is 3U/mL, the ultrasonic treatment condition is that the power is 300W, the temperature is 45 ℃, and the treatment time is 15min; vacuum-filtering the obtained ultrasonic treatment liquid to obtain filtrate a and filter residue I, treating the filter residue I with sodium bicarbonate solution, vacuum-filtering the obtained reaction liquid to obtain filtrate b and filter residue II, washing the filter residue II to be neutral, drying and crushing to obtain insoluble soybean dietary fiber powder;
The mass concentration of the sodium bicarbonate is 1%, and the treatment condition of the sodium bicarbonate is that the temperature is kept at 50 ℃ for 1h;
regulating the pH value of the filtrate b to 4.5, standing for 3 hours, and vacuum-filtering to obtain filtrate c and filter residue III, washing the filter residue III to be neutral, and drying and crushing to obtain soybean protein powder; combining the filtrate a and the filtrate c to obtain a soluble soybean dietary fiber solution for later use;
step two, preparing soybean paste powder containing ACE inhibitory peptide by taking soybean protein as a raw material:
preparing mixed bacterial suspension: respectively inoculating Aspergillus oryzae strain and Monascus strain into liquid culture medium, activating and culturing until the number of spores reaches 5×10 8 Stopping culturing when cfu/mL, and mixing the cfu/mL in equal volume to obtain mixed bacterial suspension;
(II) starter propagation: mixing the soybean protein powder obtained in the step one with the soluble soybean dietary fiber solution according to the mass-volume ratio of 3:1 to obtain a soybean protein mixture, and inoculating mixed bacterial suspension into the obtained soybean protein mixture, wherein the spore number of the mixed bacterial suspension is 5 multiplied by 10 8 cfu/mL, the access amount of the mixed bacterial suspension is per kilogram of soybean protein mixture10mL of mixed bacterial suspension is inoculated; fermenting and starter making after uniformly stirring, wherein the starter making conditions are that the fermentation and starter making are that the fermentation is carried out in a starter room with the temperature of 32 ℃ and the relative humidity of 80 percent for 72 hours, starter turning is carried out every 12 hours, and the activity of dry-base protease in the starter material is 1300U/g;
(III) fermenting bean paste: crushing the prepared yeast, and adding water and salt for the first time, wherein the amount of the water added for the first time is 150% of the mass of the yeast, and the amount of the salt added for the first time is 3% of the mass of the yeast; sealing and fermenting at a constant temperature of 36 ℃ after uniformly stirring, wherein the stirring is carried out once a day, water and salt are added for the second time after one week, the amount of the water added for the second time is 120% of the mass of the yeast, and the amount of the salt added for the second time is 1.5% of the mass of the yeast; stirring uniformly, continuing to perform sealed constant-temperature fermentation at 36 ℃, stirring once a day during the fermentation, finishing the fermentation after three weeks to obtain bean paste, drying and crushing until the water content is lower than 5%, and crushing to obtain bean paste powder containing ACE inhibitory peptide;
step three, preparing probiotic ferment powder or probiotic ferment microcapsules:
classifying and crushing the deseeded hawthorns, tomatoes, honeysuckle and corn silk, adding the crushed materials into sterile water according to a mass ratio of 3:2:5:20:70, mixing the crushed materials to obtain fermentation slurry, adding brown sugar and probiotics, and performing light-proof fermentation, wherein the light-proof fermentation temperature is 35-40 ℃ and the fermentation time is one week; the addition amount of the brown sugar is 2% of the mass of the fermentation slurry, the addition amount of the probiotics is 1% of the mass of the fermentation slurry, the probiotics are mixed lactic acid bacteria, saccharomyces rouxii and torulopsis with equal mass, and the viable count of the lactic acid bacteria is 0.5x10 7 cfu/g, the viable count of the Russell microzyme is 1.0X10 6 cfu/g, the number of viable bacteria of the torulopsis is 0.5X10 6 cfu/g；
After the obtained fermentation liquor is kept stand at normal temperature and is cooked for twelve weeks, filtering and collecting the fermentation liquor to obtain ferment stock solution, and spray-drying to obtain probiotic ferment powder;
preparing mixed capsule wall slurry containing sodium alginate and trehalose, wherein the mass concentration of the sodium alginate in the mixed capsule wall slurry is 5% and the mass concentration of the trehalose is 10%, dispersing the obtained probiotic ferment powder in the mixed capsule wall slurry according to the mass-to-volume ratio of 1:3 to form a suspension, and spray-drying the suspension to obtain the probiotic ferment microcapsule;
fourth, preparing seasoning powder:
preparing flavoring oil from vegetable oil and spice, parching flour, and mixing with flavoring oil to obtain flavoring powder; the spice in the fourth step is star anise, pepper, cinnamon, nutmeg, fennel, bay leaves, raw sesame, galangal and liquorice, and the vegetable oil is soybean oil, corn oil, peanut oil, sunflower seed oil, rapeseed oil or olive oil; the preparation method of the seasoning oil comprises the following steps: heating vegetable oil to 125 ℃, frying the vegetable oil in green Chinese onion to golden yellow, taking out, cooling the oil to 70-80 ℃, adding spices, frying for 15-20 min, and removing the spices to obtain the seasoning oil; the flour is fried for 15-20 min at 160-180 ℃; the mass ratio of the fried flour to the seasoning oil is 100:0.1-1;
Step five, preparing the flavored soybean paste:
the insoluble soybean dietary fiber powder, the soybean paste powder containing ACE inhibitory peptide, the probiotic ferment powder or the probiotic ferment microcapsule, the seasoning powder, the chilli powder, the dehydrated beef granules, the dehydrated pork granules, the dehydrated lentinus edodes granules, the dehydrated egg granules, the dehydrated carrot granules, the dehydrated matrimony vine, the dehydrated agaric granules, the dehydrated green vegetables and/or the fried sesame granules are uniformly mixed according to the mass parts, so that the instant powdery flavor soybean paste is obtained.
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